Millet makes a lovely creamy risotto, and is a great option for those avoiding white rice.
- 1/4 cup organic salted butter (or oil, or a mixture of the two)
- Small onion, peeled and finely chopped
- 300g pumpkin, peeled and diced into 1-inch chunks
- 1 teaspoon dried rosemary
- 1 cup millet
- 1 cup dry white wine
- 5 cups vegetable stock
- 1 knob butter, extra
- 1 cup parmesan-style cheese, grated
- sea salt and freshly ground black pepper
- Preheat oven to 180C.
- Put the pumpkin and the rosemary in a roasting tray and toss to cover with 1tbsp oil. Sprinkle salt and pepper over, and roast for 20 minutes until softened.
- Put the vegetable stock in a pan and heat on the stove until simmering
- In a large pot, saute the onion and garlic in butter gently until softened.
- Add millet, the cup of white wine, and turn up the heat slightly to about medium.
- When the millet has absorbed the wine, add the stock, a ladleful at a time, until absorbed. You want to keep it reasonably liquidy, not stodgy, so add more water if you run out of stock. You only need to cook until the millet is soft.
- Check for seasoning, add salt and pepper. Stir through the pumpkin and as much of the rosemary as you can.
- Stir through the knob of butter and the grated parmesan style cheese. Serve hot with extra cheese and a good crack of fresh black pepper.
Keywords: millet risotto, pumpkin risotto, grain risotto